This Autumn Spice Loaf Cake is bursting with seasonal spices, pumpkin, nuts and chocolate chunks. Delicious for breakfast, or dessert.
Good morning friends, Fall is just a few days away. The fall season means comfort food to get us through the long winter ahead and happy days in the kitchen baking. One of my family favorites is this autumn spice loaf cake filled with pumpkin, lots of fall spices and a little chocolate.
This loaf cake is like a quick bread and is easily adaptable to your palette. Add or subtract the ingredients that you do not like. Add nuts, dried fruit, chocolate or nothing at all. Any way that you make this delicious loaf cake it will be a crowd pleaser.
Fall quick breads make a great holiday hostess gift and yummy treats for family and friends. Try my Moist Pumpkin bread with Maple Streusel Topping, Cranberry Walnut Bread, or Double Chocolate Banana Bread.
How to Make Autumn Spice Loaf Cake
This harvest loaf cake is basically a quick bread and is made with simple ingredients right from your pantry. It is the perfect accompaniment to a cup of coffee of tea or afternoon coffee.
Ingredients for Fall Spice Cake
- 11/2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp ground cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. cloves
- 1/2 cup unsalted butter
- 1 cup granulated white sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 3/4 cup pumpkin puree, NOT pumpkin pie filling
- 3/4 cup chocolate chips or chunks or even chocolate bits
- 1/2 cup coarsely chopped pecans
Directions for Fall Spice Loaf
- Preheat the oven to 350 degrees.
- Prepare a 9 x5-inch loaf pan with cooking spray, then line with parchment paper. Make sure to leave a little parchment paper overhang to make the bread easier to get out of the pan.
- In a small bowl sift together the dry ingredients, the flour, baking soda, salt and all of the spices.
- In a separate bowl, cream together the butter with a hand mixer or a stand mixer. Gradually add the sugar and beat until light and fluffy. Then add the vanilla.
- Blend in the eggs, beat well.
- Turn the mixer on low speed and add the dry ingredients, alternating with the pumpkin puree. Begin and end with the flour mixture.
- Stir in the chocolate and 1/4 cup of the nuts.
- Spread the cake batter into the loaf pan, sprinkle with remaining nuts.
- Bake in preheated oven for 60-70 minutes or until a cake tester inserted into the center of the loaf comes out clean.
- Remove the cake from the oven and cool cake in the pan on a wire rack for 15 minutes. Then remove the the harvest spice bread from the pan and let bread cool completely.
- Drizzle with glaze(if using). Let stand for 6 hours before slicing.
NOTES
- I did not use the nuts and glaze from the recipe(as written here) because I was sending it to someone that does not like nuts. I simply dusted the top before baking with a cinnamon, sugar and nutmeg blend.
- If you would like to use fresh pumpkin be sure to use a sugar or a pie pumpkin and remember to drain the excess water after cooking it and cooling it.
Variations
- Use pumpkin pie spice in place of the spices listed.
- Sprinkle the top with pumpkin seeds before baking.
- Frost the loaf cake with cream cheese frosting or drizzle with a spice glaze( 1/2 cup powdered sugar, 1/8 tsp cinnamon, 1/8 tsp. nutmeg and 1-2 tablespoons of heavy cream)
- Add diced chunks of Granny Smith or Honey Crisp Apples or grated carrots.
- Serve with cinnamon butter, butter or even honey.
How Long Does Spice Bread start fresh?
Quick breads stay fresh for for 3 days at room temperature or up to 7 days if refrigerated.
How to store leftover bread?
Wrap leftover bread in plastic wrap or store in an airtight container. To freeze, wrap in plastic, the aluminum foil and freeze up to three months.
THAT’S ALL FOR NOW
I hope that you enjoyed this autumn spice cake. The next time you need a quick and easy recipe for dessert try this one, I think you will like it, especially if you love the flavors of Fall.
What are your favorite autumn flavors?
What is your favorite Fall quick bred or cake?
Have a great day friends, thank you for spending part of your day with me.
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
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Shop the Season
Easy Autumn Spice Loaf Cake
This Autumn Spice Loaf Cake is delicious for breakfast, a snack or dessert. Bursting with seasonal spices, pumpkin,nuts and chocolate chunks.
- Total Time: 0 hours
- Yield: 10 slices 1x
Ingredients
11/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. cloves
1/2 cup unsalted butter
1 cup granulated white sugar
1 tsp. vanilla extract
2 large eggs
3/4 cup pumpkin puree, NOT pumpkin pie filling
3/4 cup chocolate chips or chunks or even chocolate bits
1/2 cup coarsely chopped pecans
Instructions
Preheat the oven to 350 degrees.
Prepare a 9 x5-inch loaf pan with cooking spray, then line with parchment paper. Make sure to leave a little parchment paper overhang to make the bread easier to get out of the pan.
In a small bowl sift together the dry ingredients, the flour, baking soda, salt and all of the spices.
In a separate bowl, cream together the butter with a hand mixer or a stand mixer. Gradually add the sugar and beat until light and fluffy. Then add the vanilla.
Blend in the eggs, beat well.
Turn the mixer on low speed and add the dry ingredients, alternating with the pumpkin puree. Begin and end with the flour mixture.
Stir in the chocolate and 1/4 cup of the nuts.
Spread the cake batter into the loaf pan, sprinkle with remaining nuts.
Bake in preheated oven for 60-70 minutes or until a cake tester inserted into the center of the loaf comes out clean.
Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes. Then remove the the harvest spice bread from the pan and let cool completely.
Drizzle with glaze(if using). Let stand for 6 hours before slicing so the flavors meld.
Notes
I did not use the nuts and glaze from the recipe(as written). I simply dusted the top before baking with a cinnamon, sugar and nutmeg blend.
- Prep Time: 5
- Cook Time: 60-70
- Category: Dessert
- Method: Bakes
- Cuisine: American
